Father of Fusion: Peter Gordon’s Influence on London’s Food and Chefs


London’s food scene has changed a lot, due — in no small part — to the influence of Chef Peter Gordon, a “founding father of fusion cooking,” who opened The Providores 15 years ago.

Prior to The Providores, Gordon, who hails from New Zealand, established London’s The Sugar Club in 1989 with fellow New Zealander Michael McGrath.

The Providores features innovative dishes like yellow courgette and tarragon soup with a pomegranate pumpkin crumb, as well as a prawn and lemongrass dumpling with green tea noodles and soft boiled quail’s egg, in addition to lamb neck with figs and feta, and The Sugar Club classic beef pesto.

Oklava’s Selin Kiazim, attributes Gordon’s ability to mix different textures and flavours to where she is in the industry today.

"…he taught me about ingredients from all around the world and how to use them, to not be afraid of combining ingredients and just go for it,” Kiazim told Foodism. Further, Kaizim credits the harmonious relationship between the front and back of house at Oklava to Gordon’s mentorship.

Anna Hansen of The Modern Pantry has similar sentiments, crediting Gordon with introducing a whole new “repertoire of ingredients” to her cooking.

"His approach was very much give anything a go and don't be afraid to cross cultures food-wise, and if you think a couple of ingredients will work well together, then try them,” Hansen told Foodism. “That taught me to be really open minded and to explore..."

Gordon has had a profound impact not only on the food of London, but on those who prepare it.

Miles Kirby, now of Caravan, recalls working at The Providores, describing it to Foodism as “a perfect balance of nurture, professionalism and freedom to express yourself as a chef creatively.” Read more